Summer Corn Cakes

Name: Summer Corn Cakes
Ingredients: For the cakes:; 2 cups corn kernels, divided in half (from about 3 ears); 2 tablespoons butter, plus more for cooking; 1/2 cup buttermilk; 1/2 cup red onion, finely diced; 1/2 cup basil chiffonade, plus more for garnish; 3/4 cup all-purpose flour; 1/2 cup cornmeal; 1 teaspoon baking powder; 1/2 teaspoon baking soda; Pinch of salt and pepper; For the topping:; 2 heirloom tomatoes, diced; 1/2 cup corn kernels; 2 tablespoons olive oil; Salt and pepper; Eggs, poached or fried or left off if you're lazy